Name: Easy Vegetarian Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 12 oz Lasagna noodles (regular or no-boil); 3-4 cups Tomato sauce (homemade or jarred); 1.5-2 cups Ricotta cheese (For a creamier layer, optionally stir in 1 beaten egg or 2 tbsp grated Parmesan.); 2 cups Shredded mozzarella (Plus extra for topping.); 3 cups Fresh spinach, roughly chopped; 1 medium Zucchini, diced (If watery, sprinkle with salt, let sit, and pat dry.); 8 oz Mushrooms, sliced (Brown well for flavor.); 1-2 tbsp Olive oil; to taste Salt and freshly ground black pepper; 1 tsp Dried basil (or 1 tbsp fresh, chopped); 1 tsp Dried oregano

I’ve made this easy vegetarian lasagna more times than I can count—weeknight dinners, potlucks, and lazy Sunday lunches—because it delivers warm, cheesy comfort without complicated prep. Bright tomato sauce, tender sautéed zucchini, mushrooms and spinach, creamy ricotta and bubbling mozzarella come together in a classic layered bake that’s both family-friendly and satisfying for guests.

Why you’ll love this dish

This lasagna balances simple pantry staples with fresh vegetables for a weeknight meal that feels special without a long ingredient list. It’s vegetarian but hearty—kids and meat-eaters usually agree it’s a keeper. The recipe is flexible: swap vegetables to match the season, make it ahead for entertaining, or freeze portions for busy nights.

“A crowd-pleaser—simple prep, bright flavors, and a golden cheesy top every time.”

If you enjoy cozy bakes, you might also like this creamy option for cooler evenings: https://usa.mixmirth.com/easy-creamy-lasagna-soup/ — it’s a different take on the same comforting flavor family.

Step-by-step overview

Before you start: you’ll cook noodles, sauté the vegetables, mix them with ricotta, then layer sauce, noodles, the ricotta-veg mix, and mozzarella in a baking dish. Cover and bake until bubbling, then uncover to brown the top. Expect about 15–20 minutes active prep and 40–45 minutes in the oven.

Key stages:

Boil noodles (or use no-boil with minor adjustments).
Sauté zucchini, mushrooms and spinach until just wilted and flavorful.
Mix warm veggies with ricotta so the cheese loosens and spreads easily.
Layer into a 9×13 (or similar) dish, bake covered, then uncovered for golden cheese.

What you’ll need

Lasagna noodles (regular or no-boil)
3–4 cups tomato sauce (homemade or jarred)
1 1/2–2 cups ricotta cheese
2 cups shredded mozzarella, plus extra for topping
3 cups fresh spinach, roughly chopped
1 medium zucchini, diced
8 oz mushrooms, sliced
1–2 tbsp olive oil
Salt and freshly ground black pepper
1 tsp dried basil (or 1 tbsp fresh, chopped)
1 tsp dried oregano

Notes:

If zucchini is watery, sprinkle with a pinch of salt, let sit 10 minutes, then pat dry.
For a creamier ricotta layer, stir in 1 beaten egg or 2 tbsp grated Parmesan (optional).

Step-by-step instructions

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package directions. Drain and lay them flat to stop sticking. If using no-boil noodles, skip boiling—you’ll need a little extra sauce.
In a large skillet, heat olive oil over medium. Add diced zucchini and sliced mushrooms. Sauté 5–7 minutes until softened and beginning to brown. Add chopped spinach and cook until wilted. Season with salt, pepper, basil and oregano. Remove from heat.
In a bowl, combine the warm sautéed vegetables with ricotta. Stir until evenly mixed; adjust seasoning. (Warm veggies help the ricotta spread smoothly.)
Spread a thin layer of tomato sauce on the bottom of a baking dish to prevent sticking.
Place a layer of lasagna noodles over the sauce. Spread a portion of the ricotta-vegetable mix over the noodles, then sprinkle with mozzarella. Repeat layers (sauce → noodles → ricotta-veg → mozzarella) until ingredients are used, finishing with a generous layer of mozzarella on top.
Cover the dish tightly with foil and bake 25 minutes. Remove the foil and bake another 15 minutes or until the cheese is bubbly and golden. If you want more browning, broil 1–2 minutes—watch closely.
Let the lasagna rest 8–10 minutes before slicing so the layers set and it serves cleanly.

Best ways to enjoy it

Pair with a crisp green salad dressed with lemon vinaigrette and toasted pine nuts for crunch.
Serve with garlic bread or a crusty baguette to sop up sauce.
For a lighter meal, accompany a few grilled lemon asparagus spears.
To plate: spoon a little extra warmed tomato sauce on the plate first, then add a neat slice of lasagna and garnish with fresh basil or a drizzle of good olive oil.

Also consider rolling single servings into portable bites—if you want a roll-up format, try these spinach roll-ups for inspiration: https://usa.mixmirth.com/easy-spinach-lasagna-roll-ups/

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat single portions in the microwave until hot throughout (165°F/74°C).
Oven reheating: Cover with foil and bake at 350°F (175°C) for 20–25 minutes, or until heated through.
Freezing: Cool completely, wrap tightly with plastic wrap and foil, or use a freezer-safe container. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Reheat to an internal temperature of 165°F (74°C) to ensure safety. Do not refreeze thawed lasagna unless it was previously frozen and still within safe storage windows.

Pro chef tips

Squeeze excess moisture from zucchini and spinach—too much liquid leads to a soupy lasagna.
Brown mushrooms well to concentrate flavor; that caramelization makes a big difference.
Keep the ricotta mix loose: warming the veggies slightly before adding to ricotta helps it spread without cracking.
If your sauce is thin, simmer it down to a thicker consistency so layers don’t slide.
Use a shallow dish if you prefer more cheesy top-to-bottom ratio; deeper dishes increase bake time.

Creative twists

Mediterranean: Add roasted red peppers, artichoke hearts and a sprinkle of feta.
Gluten-free: Swap in gluten-free lasagna noodles or use thin slices of roasted eggplant as noodles.
Vegan: Use firm tofu blended with nutritional yeast and lemon in place of ricotta; top with vegan mozzarella.
Pesto boost: Swirl a few tablespoons of basil pesto into the ricotta mix for an herbaceous lift.
Meat add-in: For a hybrid, brown Italian sausage and layer it with the vegetables for extra richness.

Your questions answered

Q: Can I assemble the lasagna a day ahead?
A: Yes. Assemble, cover tightly, and refrigerate up to 24 hours. Add about 10–15 minutes to the covered baking time when cooking from cold.

Q: Can I use no-boil noodles?
A: Absolutely. Use no-boil noodles and ensure the sauce is a little saucier so the noodles hydrate while baking. You may need to extend the covered bake time by 5–10 minutes.

Q: How long does the lasagna take from start to finish?
A: Active prep is about 15–25 minutes (depending on chopping and sautéing), plus 40–45 minutes baking and 8–10 minutes resting—plan on roughly 1 hour 10 minutes.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze cooled lasagna tightly wrapped for up to 3 months. Thaw in the refrigerator before reheating.

Conclusion

This easy vegetarian lasagna is a reliable, crowd-pleasing dish that’s flexible enough for weeknights or entertaining. For more vegetable-forward lasagna ideas and alternate methods, see this detailed Easy Vegetable Lasagna Recipe from Inspired Taste and another family-style version at Easy Vegetarian Lasagna – Tastes of Homemade.